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Brussels Sprout & Leek Gratin

Rose Lemere
This creamy and cheesy Brussels sprout & leek gratin is the perfect side dish for any occasion! This easy-to-make Brussels sprouts gratin features a creamy sauce and loads of melty cheese; it’s an excellent way to use up fresh Brussels sprouts.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, French
Servings 12
Calories 229 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter for greasing
  • 2 leeks washed and thinly sliced
  • 1 lbs. fresh brussels sprouts washed and shredded
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 8-oz block gouda cheese shredded. This should give you roughly 2 cups of shredded cheese.
  • 1/2 cup Grated Parmesan cheese
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp fresh minced thyme
  • 1 cup Panko breadcrumbs or regular breadcrumbs

Instructions
 

  • Preheat your oven to 425°F. (220°C)  Grease a 9×13 glass casserole dish with butter and set aside.
  • Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced leeks and cook, stirring often, until softened.
  • Add the garlic and cook until fragrant. Transfer the leek mixture to a large heatproof bowl. Add the shredded Brussels sprouts and toss to combine. Set aside.
  • In the same skillet, add the heavy cream, 1 cup of shredded Gouda, 1/4 cup of the Parmesan cheese, salt, pepper, and fresh thyme. Bring to a simmer, stirring constantly, until the cheeses are melted and the sauce has thickened. The sauce should be thick enough to coat the back of a spoon. 
  • Pour the sauce over the Brussels sprout and leek mixture. And toss until everything is well coated.
  • Spoon the mixture into your prepared casserole dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining Gouda(roughly 1 cup) and Parmesan cheese.
  • Bake for 20–25 minutes, or until the Brussels sprouts are tender.
  • Switch your oven to broil and broil until the top is golden brown and bubbly.
  • Remove from the oven and let cool for 5–10 minutes before serving.
  • Enjoy!

Notes

Any leftover gratin can be tightly wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 5 days. To reheat, simply warm it in the oven until heated through.
This gratin can be prepped a day in advance and cooked or reheated the next day.
I love using Gouda or smoked Gouda cheese for this recipe, but you can also use Gruyère cheese, Swiss cheese, or white cheddar cheese.

Nutrition

Calories: 229kcalCarbohydrates: 11gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 51mgSodium: 335mgPotassium: 236mgFiber: 2gSugar: 3gVitamin A: 1197IUVitamin C: 35mgCalcium: 101mgIron: 1mg
Keyword Christmas, gratin, leeks, Thanksgiving
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